Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina)
Thaiz Batista Azevedo Rangel Miguel, Elaine Cristina Maciel Porto, Sergimar Kennedy de Paiva Pinheiro, Emílio de Castro Miguel, Fabiano A.N. Fernandes, Suelí Rodrigues
Topics & Concepts
Brine shrimpArtemia salinaFood scienceBrineShrimpOxidative stressToxicityChemistryBiologyToxicologyFisheryBiochemistryOrganic chemistryCoconut Research and ApplicationsNanocomposite Films for Food PackagingAdvanced Chemical Sensor Technologies